Tag Archives: fail

North River Lobster Company – Almost…

2 Jun

I have been struggling to find time to blog these last few weeks (as is embarrassingly evident) and each time I sat down to squeeze in a post I realized that my blog editor just would not work.  I couldn’t type anything.  So while I love sharing my pictures, doing so without words I figured would not be a great way to review restaurants.  Today, I finally had the time to scrape through the help forums to figure out how to fix it.  As it turns out, a Plugin was not updated and had shut my WordPress editor down entirely.  Of course, it was the one that began with “Z” (in an alphabetical list) so it took me a few hours to turn them all off and on individually to find the culprit.  But here we are… we’re back! And just in time to post about our less than ideal adventure to Pier 81 on West 41st Street right on the river (just below The Intrepid) to visit the new North River Lobster Company.

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(view of The Intrepid from the entrance to the pier for the North River Lobster Company)

It was Memorial Day, and a gorgeous weather day as well, and we had some time to kill.  We had received some discount coupons in the mail so we decided to brave my concerns about it being a Frying Pan-style crowded shit-show on a holiday.  It had some resemblance from what we knew about it… a floating bar with food, outside, on the river.  Every time I’ve been to The Frying Pan with very good intentions I wind up leaving hating humanity, not nearly as drunk as I want to be, and typically thirsty and hungry after giving up waiting for hours on end for beer and food while being pushed and shoved by my least favorite brand of New Yorker: rude 20-something men and the women that want to feel temporarily loved by them. (Sorry humanity) But this was lobster… on a boat… just blocks from my apartment. We had to check it out.

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A long line of buoys, that reminded me in a delightful way of many summers in Maine, lead the way to Berth 1.

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There were a number of red stools lined up facing a dock with some picnic tables… but no floating restaurant that I could see.

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Just a duck.

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I looked around for where to go and then spotted this sign:

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It wasn’t until then that I remembered that not only was it a floating restaurants, but that I read somewhere that it mentioned something about the boat actually going out on short sails.  I guess we showed up at the perfect time for the boat not to be there.  Luckily, it was about 3:30, so we figured we could wait the 15 minutes for the boats return. And then right on schedule… in it came…

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We got onto the boat in short order and I was filled with excitement. The bottom floor was basically empty (signaling a low level of probability of pushing and shoving).  Could this be everything I want it to be? Could this be a place on the water (that, while brown, I feel is totally underutilized as an attraction in this city), with outdoor and indoor (air conditioned) locations, that had available seating, Maine beer, and lobster?

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We walked around the boat, which featured at least 3 bars on 3 different decks, and a lovely row boat filled with raw seafood.

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On the top floor is an open deck. It was super sunny out, however, and this fair skinned weenie decided it was safer to sit at the bar under the overhang so we could enjoy the fresh air without the sun burn.

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And look at that… two open seats!

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We quickly ordered some Maine beers from Belfast Bay Brewery (one of our favorites) and toasted to what was looking to be a great place.

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We weren’t overly hungry, but we skimmed the menu and decided to go Maine style and get steamers and lobster rolls.

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That was when we got the bad news… turns out, since this place is still new they are working out some kinks.  A big kink happens to be that when they go out to sea, they lose WiFi connection, which is how they place orders to the kitchen.  Since they had just returned, there was a huge backup of orders, apparently, and our bartender said they couldn’t put in new orders for about 30 minutes while they sorted out the kitchen. But we had beers and good weather and a breeze… so we could wait 30 minutes!

Except 30 minutes became an hour.

And then we heard the chef had to leave the boat to get more food, and maybe there was a problem in the kitchen, but no one was really sure.

And another 30 minutes went by.

It’s now 5:30 and an announcement comes on that the boat is about to leave for the 6pm sail, and if anyone wanted to get off, now was their chance.  We asked our apologetic bartender if he knew if food would be available to order before the 6pm sail and he very dejectedly informed us that he hoped so but doubted it.

Soooooo… dejectedly we went down to the raw bar and spoke to the lovely man behind the boat.  He didn’t have much left at this point but we had to get something. I noticed some lovely looking crab claws so I went up to the bar next door and ordered 4 of them.

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He was nice and must have taken pity on our lobster-less sad faces and threw in the rest of his crab claw stack.

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We solemnly ate our pretty delicious claws and bid adieu to the boat just before they took off for their 6pm sail.


Huge points for the concept and the potential, and for the fact that it wasn’t super crowded and annoying (who knows for how long), but we have no idea how good it could have been.

And I’m still craving a lobster roll…

Frying an Egg on a Salt Block

3 Apr

We like salt in this house. A lot.

And we like experimenting with random food things that probably have no good purpose taking up shelf space in our small NYC apartment.

But hell… why not?

So when my awesome sister got Mike and me a Himalayan Salt Block, we were excited.


What is a Himalayan Pink Salt Block?  It’s a big block of pink salt.  OOOOOOOO!

It also allows you to serve thinly sliced fruits, cheeses, etc on a pretty salt platter that adds a hint of saltiness, and, MUCH COOLER, the ability to heat it up and then cook food directly on it.

The rules… heat it slowly so it doesn’t crack, and get it to a high enough temperature that you can cook on.  You are supposed to put your hand over it and when you can’t keep it there for more than a few seconds, it’s hot enough.  We heated it for the requested period of time but the hand test proved that it wasn’t hot enough.  So we heated for another… hour… and it still really wasn’t hot enough according to our hands.  But… away we went.


We decided to go with breakfast, and we had some pancetta just sitting around, so we tried it.  After a good amount of time, we realized it wasn’t going to heat it enough to make me feel confident about not eating raw pork, so we finished it in the pan.


Next try?  Eggs!  We left the pancetta grease on there to add some flavor, cracked an egg into a small bowl, and got ready to fry an egg on a salt block.


I would have a picture of what happened next… but when an egg flows off the block, off the catch pan below, and onto the stove and into a flame… the camera gets thrown to the side.

20 minutes of scrambling to clean up later, we decided we needed a way to contain the egg… so I went through the cabinet and decided the outside rim of a tart pan would be the right size of containment without foregoing too much surface area.


Once the whites were sufficiently cooked, we removed the ring to allow it to cook up the yolk a little more.  It took… a very long time.


And still could have probably been a bit more “done,” but I do love my runny yolk!


When we tried to do more than 1 at a time, it got a little messy, but the ring worked at least!


Conclusion?  Fun to play with, but probably not very useful.  It didn’t really add the saltiness we were hoping for to the egg and it was a bitch and a half to contain and to clean.

I think very thinly sliced pieces of fish or meat will work much better, and no more playing with things that run all over the place.

I am happy to have a much cooler version of a cheese plate though!  (And a huge paperweight)

Sludge Fudge

22 Mar

For my coworkers birthdays, I have sent surveys to ask for their favorite desserts.  My one coworker said “anything with raspberries and chocolate” so I went about trying to find a fun recipe that included both.  I was surfing through allrecipes.com and came upon a beautiful looking chocolate and raspberry layered fudge recipe

It started out pretty good… made some easy chocolate fudge and layered it on the bottom… then made some of the raspberry fudge and layered it on top, then topped it with raspberries. 


It sure looked pretty.


That is… until I tried to get it out.

Turns out, the top layer didn’t actually set up.  It was basically raspberry mush… and it caused what can only be defined as “goop” to spread all over the fudge below as soon as I cut into it.


Don’t get me wrong, it still tasted DEElicious, but it was a sloppy, gooey, sticky mess.


The notes on the recipe said that a lot of people had this issue, and I should have listened.  Only a few people had issues, so I figured they screwed up and if I followed the recipe pretty closely, I’d be fine.  Wrong.  It didn’t seem that the ratios between the chocolate fudge and the raspberry fudge were that different, but white chocolate does act very differently.  I would make this again, but with more white chocolate and no cream, and perhaps some gelatin.




Raspberry Truffle Fudge

recipe image
Rated: rating
Submitted By: Leeza
Photo By: littlemisscook
Prep Time: 10 Minutes
Cook Time: 10 Minutes
Ready In: 1 Hour 20 Minutes
Servings: 40
“A unforgettable double-layer confection that’s absolutely perfect for your true love!”
3 cups semi-sweet chocolate chips
1 (14 ounce) can sweetened condensed
1 1/2 teaspoons vanilla extract
salt to taste
1/4 cup heavy cream
1/4 cup raspberry flavored liqueur
2 cups semi-sweet chocolate chips (substitite white chocolate to get the top layer to be pink)
1. Spray a 9×9 inch pan with non-stick cooking spray, and line with wax paper.
2. In a microwave-safe bowl, combine 3 cups chocolate chips and sweetened condensed milk. Heat in microwave until chocolate melts, stirring occasionally. Be careful not to let it scorch. Stir in the vanilla and salt. Spread into pan, and cool to room temperature.
3. In a microwave-safe bowl, combine cream, liqueur, and 2 cups chocolate chips. Heat in microwave until the chocolate melts; stir until smooth. Cool to lukewarm, then pour over the fudge layer. Refrigerate until both layers are completely set, about 1 hour. Cut into 1 inch pieces.
ALL RIGHTS RESERVED © 2012 Allrecipes.com Copied from Allrecipes.com 3/18/2012